The basic cuban sandwich is cuban bread, mustard, roast pork, ham, cheese (usually Swiss), and pickle cooked in a sandwich press. When I lived in NYC the common story from Cuban and Dominican restaurants was that it became popular in the 20s/30s after some particularly smooth salesman scoured the islands selling sandwich presses.

One issue with each is the choice of bread. Sure you can substitute French or Italian for a Cuban, but nothing quite gives the same texture and slightly sweet flavor as Cuban bread. And what about good Cuban bread versus not-so-great? After getting bread from Miami's Little Havana my Mom just stopped buying Cuban bread from Publix, it was so disappointing in comparison.

IMO for a Reuben you should have good dark rye. But some use a Jewish rye (what they used to call "corn" in our local bakery). More available across the country, but also highly variable from region to region and bakery to bakery.

Even with all the goodies, isn't the bread crucial to these grilled sandwiches?

Obviously you can't go wrong with either one. I ate at a pizza place that made a Reuben pizza (in Minnesota of all places). I have never had a Cuban pizza so I guess the bragging rights are with the Reuben. Well that's clear to me anyway but I haven't had much sleep today. As for bread, I am with Ashphalt - it's the key to any good sandwhich. My favorite Reuben was made of light rye, not toasted, from a Boston place, out of business now for some years, called the Acropolis (had a few around but I went to one in Brighton) It proved you could get a good Reuben in a Greek restaurant (who knew?)Fred

I prefer a reuben, but not ruined like most diners make it. They tend to put way too much butter on the bread before toasting and it comes out a greasy mess.I make mine with no butter in a dry pan with a good rye bread, corned beef, sauerkraut and russian dressing not thickly appplied. Delicious every time.I would love to try a cuban sometime though.

Being the scientifically minded guy I think I am, I decided to research this important question. I had never been to the "Real Deal Deli" which opened about a year ago in West Roxbury (that's a part of Boston for all you folks who come from west of Worcestor and need a passport to enter this territory)and which has gotten some great reviews from local restaurant scribes (if you are from around here, it's Steve Slynes's Deli-reinvented). Bought a Cuban and a Reuben and split them with my brother. He preferred the Reuben, I picked the Cuban. There you have it. Conclusive proof. These results will be published soon in a scholarly journal. Fred

But lets not forget, The Cubano's cousin..The Media Noche.Just like a cuban, but made on sweet yellow bread.Medianoche

The medianoche is the Cuban sandwich's sweeter cousin. (Named because it's smaller than its cousin, and is a great treat for after a movie or a night of dancing. Hence the name, "midnight sandwich.") Same ingredients as a Cuban sandwich, same treatment in the sandwich press, but made with a sweeter and lighter egg bread.

Speaking of Cuban's, if you have a Publix market near you, their deli make a decent one. All nice & pressed and with Boar's Head Meats. I think my last one was only $6.50 or so plus tax.

I concur with Adjudicator......Next to getting one at a Cuban restaurant, Publix makes a damn fine Cuban...I ask for extra time on the press though. I like them crunchy!And I am from Miami....I know my Cubans!

If you got a buzz on, and got the munchies at 2 Am, 7-11's isnt too shabby..(I am sure its a regional offering though)

I have not had a Cuban sandwich for some time, and I think that the ones that I have seen listed at the deli's had some factor that made me think that I wasn't getting the real thing. I think that the ones I have seen weren't being -pressed- hot. I should look around a little closer as where I live does not have a Cuban community, but there is a good sized Jamaican contingent that probably has a clue.

So before I give my vote for a Reuben, I want to chime in on the sandwich that has me making a hard choice if I see both listed on a menu. That is a Patty MeltThe set-up is basically the same with grilled rye and sliced Swiss cheese melting on both. Yes, there is sauerkraut vs grilled onions and 1000 island vs ketchup, but the real difference is that a place can get away with 1/4 lb of a beef patty where 1/4 lb of corned beef is close to criminal...

I like the pictures that roossy posted. Both look great. I do have one problem though. What the heck is that salad doing next to the Reuben??? That plate needs potato salad!!! At least there is a pickle on the plate.

roossy also posted ===If you got a buzz on, and got the munchies at 2 Am, 7-11's isn't too shabby..====

I know that feeling. There is a store about 1 minute away from me. My crime is that I will occasionally eat a Big Bomb microwave burrito

Okay roossy, the Media Noche is now on my offical list of Sandwiches I Must Try. It looks sooooo good. I've never heard of it and can't remember seeing it on the menu at any of the Cuban restaurants I've been to here (but there are several others). Don't think I've ever seen a Cubano quite that well stuffed, either. Are these from a restaurant you've eaten at? Would that happen to be the (dreaded) malabar spinach in that salad? (I don't like that stuff).

P.S. Your picture inspired my lunch today, a Cuban tamal and Cubano at Cafe Latina - excellent tamal with what appeared to be chunks of ham along with corn and maybe some refritos mixed in the filling, topped with mojo sauce (explained the waiter), made with onions and garlic. The Cubano was not the best I've had locally but was good.

Most Cuban restaurants will probably have the media noche bread.I like it better, because it is sweet.But still like my sandwiches crunchy--mucho time under the press for me!Now I want one.I used to make my own, when living in Fla.Cuabn bread can be found at most grocery stores.I see it here also, as their is a large Mexican population in the area.That salad with the reuben was just for show..Think it is mixed spring greens.(stole it off the net-didnt come from my kitchen..)

I hail from the Tampa area and we have many joints here serving some dang good Cuban Sandwiches. The best is served at Brocatos on 50th and Columbus. The sandwiches have to include the authentic cuban-style roasted pork and be made on a true hunk of Cuban bread. We have several bakeries in Tampa that bake great Cuban bread: Alessi's and Casino to name two. I have had a few Reubens in this area too, and I cannot say that any have been spectacular. But I used to live near Ann Arbor, MI years ago, and there was a deli there called Zingerman's and they served a heavenly Reuben. Have never had one like it anywhere. If forced to choose, I'd have to say - when in Tampa, choose the Cuban from Brocato's; when in Ann Arbor, choose Zingerman's Reuben.

It really depends on my mood and where I am. I find Cubans to be very portable and something I can eat while walking. I've been able to get them to go relatively quickly at some good La Caridad spots in the city. Reubens seem to be more of the fork and knife affair,sit down, and loosen your belt variety. Love 'em both just the same!

I have been making Cubans using sliced deli meats, but I have been under the impression that the real deal uses smoked (pulled?) pork. Are they using meat from a la caja China box, or is this a southern adaptation?

I take my reubens with Cole Slaw in place of the sauerkraut (called a New Yorker I think.) I always feel a little "off" after eating sauerkraut at middayand the slaw really adds great flavor to the sandwich.

If you are in the Phoenix area, look up the Miracle Mile deli or Chompies for this and other top quality sandwiches.